Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems

Predicting the Impact of Red Winemaking Practices Using a Reactor Engineering Model

(2019) Konrad V. Miller et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation

(2019) Konrad Miller et al.   MOLECULES

Effects of the Temperature and Ethanol on the Kinetics of Proanthocyanidin Adsorption in Model Wine Systems

(2019) J. W. Beaver et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation

(2018) Larry A. Lerno et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

(2015) L. Lerno et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls

(2014) Yolanda Ruiz-Garcia et al.   CARBOHYDRATE POLYMERS

Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

(2014) L. Federico Casassa et al.   Annual Review of Food Science and Technology

Impact of exogenous tannin additions on wine chemistry and wine sensory character

(2011) James F. Harbertson et al.   FOOD CHEMISTRY

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

(2010) Lise Verbeyst et al.   FOOD CHEMISTRY

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass

(2010) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY